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  1. Hello, Danjou, alias Ed Chung here, greetings to all :-) I can't believe it has been years since I have posted here....but life has been hectic indeed. I just want to add some brief thoughts to what I have already written in this post way back in 2005 here, that traditional Northern Chinese "hand pulled " noodles, or "lah mien " is made with high protein ( high gluten ) flour and water only. The artisanal way is to use good high protein ( gluten) flour, and water....no chemicals......The trick here is the kneading time, as well as the intensity of the kneading as well as the kneading techniq
  2. Hi no. 22 is So Mei in Cantonese, wrasse in English. When live, this is perhaps the most expensive fish in a Chinese seafood restaurant's tank. Naturally quite rare, the numbers have further declined due to overfishing and the taking of undersized juveniles, usually before they are able to reach reproductive age. This fish is now on the WWF list of threatened species, and is the target of a WWF conservation initiative. Here is a photo of immature Napoleon wrasse being kept in a fish tank (Photo from the WWF site): http://www.wwf.org.hk/images/conservation/..._spec_nw6_b.jpg cheers, Ed
  3. ooops, pardon the typo. I meant hiyamugi udon.... Ed
  4. Hello all, ahhhh noodles, my favorite food... Now about beef noodles.... beef noodles are staple fare in Taiwan and hong Kong, and while both the Taiwanese version and Hong Kong version share some similarity to Japanese ramen, there are many differences as well. In Hong Kong, the beef is cooked separately in a stewing sauce of soy sauce, some sugar,star anise, cinnamon, garlic, ginger and leeks . The cut is usually brisket and temdon. The noodles are thin kansui based egg noodles, also called Hong Kong style "won ton noodles'. They are at times made with potassium or ammonium carbonate so the
  5. Hi and warm greetings to Kristin, Hiroyuki and all.... When I make savoury rice dishes like sansai okuwa, or kamameshi style rice with assorted vegetables ( bamboo shoots, shimeji mushrooms, shitake strips, carrot shreds, etc. etc), I slice freshly made aburage into thin strips ( the aburage could also be pre simmered in usukuchi shoyou and mirin, then drained before slicing) and add them to the rice when it is just cooked and steaming, together with the simmered and drained mushrooms, meat and vegetables and etc. and then gently folded into the flavored rice. Fan the rice a bit, then serve
  6. Hi hzrt8w, looking at your wonderful pictures I can't stop " loaw hao suey "... I just want to add that for many chefs, the reason for parboiling and rinsing in cold water, aside from precooking, is to remove a bit of the unpleasant kansui or lye water smell and residue from alkaline salts like potassium or ammonium Bicarbonate so commonly found in this type of fresh noodle. I know for a fact that because of stricter government regulations, the wonderful thin wonton noodles in the USA contain less lye water than in Asia, so the smell is not as marked. But out here, although the noodles are c
  7. Hi muichoi and Apicio Unlike borax, which is a health hazard, the occasional use of baking soda is fine, as it is not toxic. Many great Chinese chefs are not adverse to adding it to tenderize beef, and like you, I too use it occasionally for those typically Cantonese beef dishes which just do not taste right without its addition, namely classic stir fries involving sliced beef with oyster sauce, with or without vegetables, jung sik Ngow lao etc. With the gradual awareness of and ban on borax, I do notice that many chefs even in Chinese restaurants in several well known 5 star hotel chains in
  8. Hi folks, I check egullet after several days...and what have you kids been up to...omigosh....playing with chemicals I don't have time for a more detailed reply, but I am alarmed. I am confused....and to quote my mom.."Aeeeyah " , muichoi, are you going to hydrate dried squid ? Don't add lye water to the dried squid The dried squid has already been processed with lye water and dried. You have to soak it in fresh water until soft. I think this might reqire a few changes of water. Dew peen or cured dried squid and most varieties of dried fish all over Asia, from hahm yue or kiam hee or s
  9. Greetings and "magandang gabi" from Manila to all of you, Yikes, this is the first time I have heard of the use of pangsa on beef ....the horror....the horr... The addition of baking soda in Cantonese beef dishes is as you all probably know, an old tradition. Even the chewy springy consistency of steamed beef balls cannot be achieved without first treating the beef with soda or "Soh Dah Fun", and of course, water chestnut flour and pork fat. Used sparingly and carefully one can achieve that silky succulent texture " Waht" and "Chueh" so loved by the Cantonese. I try to be a purist too, but I
  10. Hi all apologies for the uncorrected posting above Anyway....here are some more thoughts about alkaline solutions. Food grade lye water is used extensively in the class of noodles in Southern China called "Gansueh Meen", or literally, "lye water noodles" When made well they are delicious; but in the fiercely competitive Hong Kong noodle restaurant business, some noodle restaurants, specifically the wonton noodle restaurants are resorting to more unusual basic alkaline solutions to make their noodles achieve an even more chewier texture which is so prized by the Cantonese. I have been quite a
  11. Hello all, Lye water "Gan sueh" in Cantonese, or Kansu in Japanese is an essential ingredient in making ramen noodles in Japan. It is what gives japanese Ramen noodles as well as many Southern Chinese style egg based noodles their chewy springiness. For many years, the use of lye water and similar alkaline and even toxic chemicals like borax, "Pang sah" has been a controversial subject in Chinese cooking. Lye water and relatively weaker alkaline ammonia based solutions and potentially toxic Pang sah, or borax is used to give prawns in Chinese restaurants springy almost elastic texture. and a
  12. Hello all, what a wonderful thread ! Well, here's my 2 bits..... Torakris wrote: "I think the hot rice vs cold rice has to with the the type of rice you are using. In my experience the non-sticky rice has a tendency to clump up when hot but sticky rice (Japanese style) can be very difficult to break apart when it is cold, thus you end up with clumps." Kristin has an important point here. My mother, who teaches Chinese cooking on occasion, and was a student of the eminent Hong Kong chef Chan Wing ages ago, says it has to do with the type of rice. I will attempt to explain....with my run on sen
  13. What a wonderful, well written article Torakris ! Not only do the kids eat a balanced, nutritious lunch, they also learn good hygiene, good manners, and to be responsible. Who says education has to stop during lunchtime ? Truly, these lunches provide far more than mere nourishment ! cheers
  14. Hi Hiroyuki, thank you for posting the wonderful pictures !!! Now I have got to find some nigari at the loxal Japanese grocery. I cannot wait to try it myself. Just last month, I managed to catch this Japanese cooking show on JET TV, I do not know the name of the show, as my japanese is awful, but it was hosted by a fuunny chef with a mustache and he was walking around what looked like a part of Tokyo( wearing chef's whites and a chef's toque) with his co hosts, and trying different places . He walked into what looked like a side walk restaurant run by a woman. The woman showed a bowl of gre
  15. Hello Torakris, here is my favorite example of Japanese style Chinese cuisine. Many years ago, I remember going to a restaurant in Yokohama run by a very popular Chinese chef, Tomiteru Shu( or was it Tomitoku?). He has a knack for reinterpreting Chinese dishes into Japanese/ Chinese versions; while some of these dishes tasted fine, other Chinese dishes were just "Lost in Translation". The most delicious of Shu's dishes was an incredible "Sake Chahan" ( salted salmon fried rice). This was Shu's take on the classic Cantonese / Hakka specia;ty "Hahm yu chow fan" or salted fish fried rice. Of
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